Modeling of UV dose distribution in a thin-film UV reactor for processing of apple cider

Ünlütürk, Sevcan; Arastoopour, Hamid; Koutchma, Tatiana

doi:10.1016/j.jfoodeng.2004.01.005

Cited by 46 publications

(31 citation statements)

References 6 publications

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“…It was indicated that the most existing particles in the total volume of FSTGJ had a diameter of 5.83 μm. Similarly, Unluturk, Arastoopour, and Koutchma (2004) demonstrated that apple cider was composed of particles having a bimodal particle size distribution. Particles of apple cider are distributed in two ranges, 1-26 μm with an average diameter of 7.6 μm, and 30-592 μm with an average diameter of 225 μm.…”

Section: Effects Of Uv-c Irradiation On Physicochemical Properties Ofmentioning

confidence: 97%

Processing of clear and turbid grape juice by a continuous flow UV system

Kaya

Ünlütürk

2016

Innovative Food Science & Emerging Technologies

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The inactivation of inoculated (S. cerevisiae) and spoilage microorganisms, i.e. yeasts and lactic acid bacteria (LAB), in clear and turbid grape juice was investigated using a pilot scale UV system. The biodosimetry method was used for UV dose prediction in a continuous flow UV reactor. Weibull model was applied for fitting the inactivation data. The flow rates (774, 820 ml/min) in this system were very close to the ones used in fruit juice processing. S. cerevisiae in clear juice was reduced by 3.39 ± 0.04 at 65.50 mJ/cm 2 of UV dose. 1.54 ± 0.04 and 1.64 ± 0.03 log CFU/ml reductions were obtained for spoilage yeasts and LAB in turbid juice at UV dose of 78.56 and 67.97 mJ/cm 2 , respectively. The soluble solids (°Brix) and pH of grape juice samples were not affected by UV-C treatment (p N 0.05). Although the color parameters slightly were changed after irradiation, the color of PCGJ and FSTGJ did not show visual difference compared to the untreated samples.

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Section: Effects Of Uv-c Irradiation On Physicochemical Properties Ofmentioning

confidence: 97%

Processing of clear and turbid grape juice by a continuous flow UV system

Kaya

Ünlütürk

2016

Innovative Food Science & Emerging Technologies

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“…The effects of high levels of SS on the UV light transmission that is characteristic for juices are not understood. The range of particle size distributions in apple cider from a Placerville producer was estimated by Unluturk et al (2004). The particles of apple cider were larger than the wavelength of UV light at 254 nm, possibly causing more light scattering in the forward direction with enhanced backscattering.…”

Section: Effect Of Suspended Solidsmentioning

confidence: 99%

Advances in Ultraviolet Light Technology for Non-thermal Processing of Liquid Foods

Koutchma

2009

Food Bioprocess Technol

415

249

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A negative, public reaction is growing over the addition of chemical preservatives to liquid foods and beverages to extend their shelf life and to protect against foodborne pathogens. As a physical method, ultraviolet light (UV) irradiation has a positive consumer image and is of interest to the food industry as a low cost non-thermal method of preservation. Recent advances in the science and engineering of UV light irradiation have demonstrated that this technology holds considerable promise as an alternative to traditional thermal pasteurization for liquid foods and ingredients, fresh juices, soft drinks, and beverages. However, its use for treating foods is still limited due to low UV transmittance of liquid foods. The goal of this review is to provide a summary of the basic principles of UV light generation and propagation with emphasis on its applications for liquid food processing. The review includes information on critical product and process factors that affect UV light inactivation and consequently the delivery of a required scheduled process in liquids foods; measuring and modeling of UV inactivation, and the important effects of UV light on overall quality and nutritional value of liquid foods. The commercially available UV light sources and UV reactor designs that were used for liquid foods treatment are reviewed. The research priorities and challenges that need to be addressed for the successful development of UV technology for liquid foods treatment are discussed.

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“…Koutchma et al (2004) investigated factors such as pH and°Brix that could potentially impact the lethality rate in UV-treated apple juice and cider and observed that the transparency of the medium is the critical factor in determining the efficacy of UV light inactivation. The reconstituted apple juice used in the current study had a relatively low absorbance coefficient at 254 nm (ε= 5.81 cm −1 ), thereby making it a suitable medium for UV treatment (Unluturk et al 2004). …”

Section: Microbial Countsmentioning

confidence: 99%

The Effect of Ultraviolet Light on Microbial Inactivation and Quality Attributes of Apple Juice

Caminiti

Palgan

Muñoz

et al. 2010

Food Bioprocess Technol

155

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Non-thermal technologies such as UV irradiation can offer advantages for minimal processing of transparent beverages. In this study, reconstituted apple juice was exposed to UV light in a continuous laboratory scale system at energy dosages ranging from 2.66 to 53.10 J/cm 2 by changing the exposure time. Treated juices were then evaluated for microbial inactivation and selected physical and chemical attributes. Product quality was further assessed by sensory evaluation using a 30-member consumer panel. Microbiological analysis was performed by inoculating apple juice with Escherichia coli K12 and Listeria innocua and microbial numbers were counted preand post-processing. UV energy levels did not affect pH,°B rix, or total phenols content, but decreased non-enzymatic browning (p<0.01) and antioxidant capacity (p<0.05) compared to unprocessed juice. A colour-lightening effect was noted with increasing energy dose. All UV treatments applied (2.66 J/cm 2 and above) resulted in a reduction below the detection level (<1 log cfu/ml) for both E. coli and L. innocua in apple juice. Sensory evaluation showed that samples treated with energy dosages up to 10.62 J/cm 2 were comparable to the control in terms of acceptability, though higher dosages produced adverse effects in terms of flavour and colour. Based on these results, UV treatment with low energy dosages could represent a valid alternative to thermal processing to eliminate pathogenic microorganisms while maintaining quality in reconstituted apple juice.

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Modeling of UV dose distribution in a thin-film UV reactor for processing of apple cider

Cited by 46 publications

References 6 publications

Processing of clear and turbid grape juice by a continuous flow UV system

Processing of clear and turbid grape juice by a continuous flow UV system

Advances in Ultraviolet Light Technology for Non-thermal Processing of Liquid Foods

The Effect of Ultraviolet Light on Microbial Inactivation and Quality Attributes of Apple Juice

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